Tessa's Recipe Rundown
Taste: The perfect amount of cocoa and chocolate flavor that you could enjoy for breakfast, dessert, or a sweet snack anytime!
Texture: Tender, moist, and loaded with gooey chocolate chunks.
Ease: These take less than 30 minutes to make and use ingredients you may already have on hand.
Why You’ll Love This Recipe: Quick, simple, and tasty chocolate recipe.
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When I’m craving chocolate and want something warm & homemade stat, these Double Chocolate Muffins are my go-to recipe.
I will find any excuse to eat chocolate for every meal of the day. I have so many incredible chocolate-packed breakfast and brunch recipes – like my Double Chocolate Banana Bread, my Chocolate Chip Scones, and my Gooey Chocolate Rolls (they’re like cinnamon rolls, but with chocolate instead!).
So if you’re like me and want a delicious way to pack more chocolate into your life, I hope you’ll give these Double Chocolate Muffins a try!
Bonus: They take less than 30 minutes to make, and you probably already have everything you need on hand! Enjoy!
Sprinkle of Science
How to Make Double Chocolate Muffins
How to Prevent Dry Muffins:
- Do not over-measure your flour or cocoa powder: I recommend using a digital kitchen scale to measure your ingredients, but if you don’t have one, use the spoon-and-level method. Learn more about the importance of measuring flour correctly here.
- Sugar: Whatever you do, don’t reduce the sugar in these Double Chocolate Muffins. Sugar does so much more beyond sweetening baked goods. Learn more about sugar’s role in baking here.
- Sour cream : Sour cream brings even more moisture to these muffins, as well as a beautiful, subtle tang that balances out the sweetness perfectly. Plain yogurt will work if you don’t have sour cream.
What Type of Cocoa Powder For Double Chocolate Muffins?
Use natural unsweetened cocoa powder in these Double Chocolate Muffins. Learn more about Natural vs. Dutch-Processed Cocoa Powder here.
What Type of Chocolate For Double Chocolate Muffins?
I recommend semi-sweet chocolate chunks in this Double Chocolate Muffins recipe. I find semi-sweet chocolate brings the perfect balance of sweetness. You can chop up a bar of baking chocolate or buy a bag of chocolate chunks. Chocolate chips will work, too, but your pockets of gooey chocolate won’t be as nice.
Feel free to use milk, white, or dark chocolate if you prefer, but note that the overall sweetness of your muffins will change.
How to Prevent Muffins From Sticking to the Liners
These are my favorite muffin liners that won’t stick. If sticky liners are a common problem for you, check out my full post on How to Prevent Cupcake/Muffin Liners from Sticking.
How Many Muffins Does This Recipe Make?
The amount of muffins this recipe makes will depend on how big and deep the cavities are in your muffin tin and how high you fill them with batter. The higher you fill them, the taller and bigger your muffin tops will be. This is my favorite super affordable muffin tin.
How to Make TALL Double Chocolate Muffins
I recently experimented with muffins to find the science behind achieving beautiful, TALL muffins that look like they belong on the shelf of a bakery. Check out my 3 tips for baking tall muffins here!
Hint: Chilling your muffin batter overnight makes for the BEST ever muffins!!
How to Store Double Chocolate Muffins
Double Chocolate Muffins are best served the day they’re baked. I love to serve these muffins warm so the chocolate chunks are still ooey-gooey. If you have leftovers, store them for up to 1 day in an airtight container at room temperature. Refresh in a 300°F oven for 5 minutes or reheat in the microwave for about 10 seconds.
Can You Freeze Double Chocolate Muffins?
Freeze leftover Double Chocolate Muffins in an airtight container for up to 3 months. Defrost overnight at room temperature or reheat in the microwave for about 1 minute.
More Muffin Recipes You’ll Love:
- Chocolate Toffee Coffee Crunch Muffins
- Banana Espresso Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Ultimate Muffins (customizable flavors!)
- Pumpkin Muffins with Streusel Topping
- Double Chocolate Banana Muffins
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Ingredients
- 2 cups (254 grams) all-purpose flour
- 1/2 cup (100 grams) packed brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (43 grams) unsweetened cocoa powder, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 cup sour cream or plain yogurt
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (170 grams) semisweet chocolate chunks
Instructions
- Preheat the oven to 375°F. Line a standard muffin tin with paper muffin cups.
- In a large bowl whisk together the flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In a small bowl, combine the melted butter, sour cream, milk, eggs, and vanilla. Pour the butter mixture into the flour mixture and stir until a thick batter forms. Stir in the chocolate chunks. Do not overmix.
- Divide the batter evenly among the muffin cups. Bake for 20 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.
Photos by Ashley McLaughlin.
I made these this morning according to the recipe. They were great warm from the oven. Gooey chocolate, spongey, excellent flavor and texture. I let them cool on a wire rack and then placed them in a container with a few slices of white bread to keep them moist but not give or take any flavor (used wheat bread once, and ONLY ONCE lol). An after work pick me up consisting of iced coffee and one of these muffins was had later on in the day and they were *dare I say?* even better hours later. The daughter came home from camp, ate one and said they were surprisingly even better after resting for the day with bread. Anyways, great recipe. So hard to find a chocolate muffin recipe that’s got flavor and texture to rival the store-bought. You’ve succeeded!!
I’m so pleased you liked the recipe! Thanks for sharing your bread slice tip 🙂
Looks like a great recipe. I have been trying to make muffins recently and I would not really find the densed crubmly ones. It is always more of cakey texture!
I want to add metled dark chocolate and coffee for stronger flavor, so I think that would substitute the half cup of sugar?
I am a beginner and I want to know if these changes I am suggesting would make it good or affect it badly?
Turned put great, taste just like from a bakery! Thank you for the recipe!
A wonderful recipe…….everyone loved these muffins!
I really enjoyed this recepie…. it is one of the best !!!!!
This recipe was great for our schools bake sale! Thanks!!!! <3
These look amazing! Any idea on the nutritional information though?
Yummalacious……..is all i can say…..fantastic recipe…….thank you
Awesome recipe. The muffins turned out great.
Love your page
Why the texture of the muffin looks like a bread?should it be moist?
I don’t know why but everyone I make muffins they turn out breast with the muffin top looking ‘smooth’ I can bake but idk why muffins always turn out bad for me
Hello, Just clarifying: the ingredients call for granulated sugar, but it’s not listed under step 2 of the written directions. Just making sure it should be in there! Thanks!